This traditional balsamic is taken from Modena grape must. After being boiled over an open flame, the must is placed in wooden casks, filtered, and transformed into balsamic vinegar. These casks are stored in a vinegar loft (acataia) - where for twelve years, the vinegar continues to grow more complex.

Rarely can we find a 12 yr. old vinegar that rivals 100 yr. old Modena, but in this little glass bottle is a wealth of flavor, piquancy, smoothness and gentle sweetness that enhances so many fine dishes. I've always enjoyed it drizzled lightly over skinless stuffed chicken breasts en papilotte, but it's complexity lends itself brilliantly to a simple scoop of ice cream and even over roasted or grilled stone fruits. A true delight!

By the wfrom denveron Mar 20, 2011

it's ok

Bought the 18$ and 25 year product and in comparison I would rather pay for the 25 year product or the 18$ product. I would rate it the same or a 1/2 star better that the $18 dollar vinegars.

By Johnny Windyfrom Michiganon Dec 21, 2007

A very rich and thick Balsamic

This is a very rich and thick Balsamic. Should be used in very simple dishes to emphasize its flavor. It is a little thick for using as a finishing sauce on steak - it stays on top and does not get absorbed into the meat. Absolutely wonderful on cheese and fruit. Any lover of Balsamic should try this at least once in their lifetime.